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Salsiccia With Grapes


Italian sausages cooked with grapes

This dish is simplicity itself but the secret lies in using the best ingredients. Is something I first tried in the hill top town of Perugia in Umbria. When I ordered it, I was unsure what to expect, because it seemed like a strange combination to me, but what I got was a new dinner favorite.


Serves 4

– 8 salsiccia (Italian fennel pork sausage)
– 300gms seedless grapes
– 2 tbsp olive oil
– 100mls white balsamic vinegar

Start by gently heating the oil and then frying the sausage, thickly sliced, till brown, add the grapes (I prefer them cut in half) and the balsamic. Allow to cook till the sausage are done. Enjoy it with crispy bread or some polenta in the winter.

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